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Delicious Chicken Enchiladas Verde Recipe

Cheesy Chicken Enchiladas Verde

Cheesy Chicken Enchiladas made with green salsa, Greek yogurt, and corn tortillas

Course Main Course
Cuisine Mexican
Keyword casserole, chicken, family, weeknight
Prep Time 40 minutes
Cook Time 25 minutes
Servings 4


  • 2 chicken breasts
  • 1 can chicken broth
  • 1 tsp garlic salt
  • dash of pepper
  • 1 16 oz jar salsa verde
  • 1/4 C plain Greek yogurt (could use sour cream instead)
  • 1 Tbsp olive oil
  • 1 small can green chiles
  • 1/2 large finely diced onion
  • 1 Tbsp minced garlic
  • 1 package corn tortillas (will use approx. 12 tortillas)
  • 2 C shredded cheese (I use Monterey Jack)
  • 1/4 C washed, chopped cilantro leaves (for garnish)
  • extra Greek yogurt or sour cream (for garnish)


  1. Add chicken and chicken broth to a pot; add water until chicken is covered. Add garlic salt and pepper and boil for 13 minutes, or until chicken is cooked through and no longer pink in the center.

  2. While chicken is boiling, combine jar of salsa verde and Greek yogurt together; stir until well mixed.

  3. Using a spoon, drizzle and spread a very thin layer of the salsa mixture on the bottom of a 9"x13" baking dish (this will prevent the tortillas from sticking). Set dish to the side.

    Green Salsa Enchiladas
  4. Once the chicken is finished, remove from pot and shred, finely. To make this step incredibly easy -- and save time -- I place the cooked chicken into the Kitchenaid mixer and using the paddle attachment, set it at a "2" until the chicken is finely shredded. Set chicken to the side.

    Shredded Mexican Chicken
  5. In a saucepan, heat olive oil on the stove over medium heat. After about two minutes, add diced onion and minced garlic and saute until onions are wilted. Stir in can of green chiles and then add the shredded chicken. Add approx. 1/2 cup of the salsa mixture to the saucepan and stir well until everything is "wet". Remove mixture from the stove and set to the side.

    Chicken Enchiladas Verde Chicken Mixture
  6. Preheat oven to 350°.

  7. Lay a corn tortilla flat and scoop a one to two spoon's worth of filling to place in the middle of the tortilla, filling it vertically. It should be a little less than one third covered so there is plenty of tortilla to wrap around the mixture. GENTLY roll the tortilla, then place the tortilla in the baking dish with the opening side facing down. Repeat the process, lining each enchilada close to the one before it. *see notes within post regarding tortilla warming options!

    Chicken Enchiladas with Corn Tortillas
  8. Once your enchiladas are positioned snugly in the baking dish, drizzle the remainder of the verde sauce on top. You can use a spoon or brush to spread evenly, making sure the top is well coated.

    Enchiladas with Green Salsa
  9. Top evenly with shredded cheese and place in the oven for approx. 20 minutes.

  10. Once the cheese is melted and the enchiladas are heated through, remove from the oven and garnish with cilantro and Greek yogurt/sour cream. Enjoy!